Vegan shahi gobi kurma (no onion-no garlic) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cinnamon, and cardamom pods.
• STEP 2.Add cauliflower florets and saut茅 until lightly browned.
• STEP 3.In a blender, blend cashews, coconut milk, ginger, green chilies, and spices to make a smooth paste.
• STEP 4.Add the paste to the pan and cook for a few minutes.
• STEP 5.Add water, salt, and sugar. Cover and simmer until the cauliflower is cooked through.
• STEP 6.Garnish with fresh cilantro and serve hot with rice or naan.

Cooking Tips

• You can adjust the spice level by adding more or less green chilies.
• For a creamier texture, soak the cashews in water for a few hours before blending.
• If you prefer a thicker curry, you can add a tablespoon of coconut cream or cashew cream.

Storage and Serving

• Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the shahi gobi kurma with steamed rice, jeera rice, or naan bread.